Hearty Winter Greens Salad with Pomegranate Seeds + Toasted Almonds
This hearty, fiber-fueled salad featuring gut loving loving colorful cruciferous vegetables makes a perfect winter lunch salad and satisfying side dish.
Bonus: Arugula, red cabbage, and Brussels sprouts contain natural compounds called glucosinolates, which, when metabolized by your gut microbes, help reduce inflammation and decrease the risk of certain cancers, such as colon, liver, and stomach cancer.
*See a full list of cruciferous veggies below.
3 cups thinly shaved Brussels sprouts
- I cup thinly sliced red cabbage
2 cups arugula
1 cup coarsely chopped raw or dry toasted almonds
⅓ cup extra-virgin olive oil
⅓ cup apple cider vinegar
- 1-1½ tablespoons maple syrup, depending on taste.
- ⅓ cup almond milk ricotta
Flaky sea salt and freshly ground black pepper to taste
- 1/2 cup fresh pomegranate seeds
- Using a mandolin, thinly slice Brussels sprouts or purchase pre-shaved Brussels at the grocer to save time.
- Thinly sliced red cabbage or purchase pre-shaved Brussels at the grocer to save time.
- Add the shaved Brussels sprouts, cabbage, and arugula to a large mixing bowl and set aside.
- In a small mixing bowl, whisk together the apple cider vinegar, olive oil and maple syrup until emulsified. Season with flaky sea salt and freshly ground black pepper to taste.
- Slowly add the dressing to the arugula/Brussels/cabbage mixture, gently tossing until veggies are evenly coated. Let the mixture sit for a few minutes at room temperature before serving so flavors come together or store in the fridge for later use. *You can add more or less dressing depending on preference, so go slow.
- Add the chopped almonds to the salad and give it a few gentle tosses to mix.
- Plate the salad and top with two-three tablespoons of almond milk ricotta or, if you enjoy dairy, feel free to toss with shaved manchego or pecorino cheese.
- Serve with our gluten-free Pharmer Bread or a slice of toasted sourdough bread.
Cruciferous Vegetables to Add to your Diet:
- bok choy
- Brussels sprouts